FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is not arbitrary. It's based on food cost, labor and other varying costs that come up when planning an event.
- What is your typical process for working with a new customer?
I typically plan a phone meeting or in person meeting and try to find out more specifically what cuisine they would prefer. I also try to get information regarding what their vision is for the event they are hosting. Thereafter I try to exchange emails, so I can get more specific details and send preliminary menus. When planning cooking classes, I also try to get a feel for where their skill level is already.
- What education and/or training do you have that relates to your work?
I received my Associates degree in culinary arts from Johnson and Wales. I then went on to get my Bachelor of Science degree from Colorado State. My major was restaurant and resort management while my minor was in German.